Text 29570, 123 rader
Skriven 2015-07-30 08:25:48 av Dave Drum (1:261/38.0)
  Kommentar till text 29552 av Michael Loo (1:123/140)
Ärende: Dux 34 (2 recipes)
==========================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 DD> I like duck eggs better than duck

 ML> For me duck is the ne plus ultra of meat. Perfect
 ML> ratio of meat to fat, deep flavor, easy to cook.
 ML> I might even choose it over beefsteak as my desert
 ML> island protein. True, like goose there's too much
 ML> bone, but one can always make duck soup.

 ML> Duck eggs are fine, but as I am accustomed to the
 ML> cooking times for chicken eggs, I don't feel
 ML> confident about my ability to do a proper soft-b
 ML> oiled one.

Hard to beat a good, juicy, hunk of beef. Or a properly cooked leg-o-lamb. Pork
needs a bit of he'p but I'd still prefer it over duck.

And I don't generally do soft-boiled eggs. Fried, scrambled, poached, shirred
(baked) yeah. Hard boiled - chopped, sliced, halved, devilled -- of course.
Soft boiled .... don't bother me but they are far down my list of preferences
in egg cookery.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: FlipCÇÖs Chinese Garlic Meatballs w/Duck Sauce
 Categories: Appetisers, Wine, Beef, Vegetables, Sauces
      Yield: 50 Hors d'Oeuvres

  1 1/2 lb Ground beef
    3/4 c  Soy sauce
      2 tb Dry sherry
      3 sl Fresh ginger root; minced
      5 cl Garlic; fine minced
      2 tb Sugar

MMMMM------------------------DUCK SAUCE-----------------------------
    1/2 c  Orange marmalade
    1/2 c  Apricot preserves
      1 tb Soy sauce
      1 tb Chilli sauce
      1 tb Grated orange rind
      2 ts Grated lemon rind

  Preheat oven to 350oF/175oC.

  Combine all ingredients. Cover a jellyroll pan with
  aluminum foil. Using a measuring teaspoon, make small
  balls of the mixture. Place the balls on the foil. Bake
  for 20 minutes. Place in a chafing dish, with cocktail
  picks and Duck Sauce nearby for dipping.

  Makes about 50.

  TO MAKE DUCK SAUCE: Put all the ingredients into the
  container of an electric blender or the bowl of a food
  processor and puree until smooth. Makes about 1 cup. |=|

  FROM: "Just for Starters - A Treasury of 350 of the
  WorldCÇÖs Best Hors d'Oeuvres and Appetizers" by Gloria
  Edwinn; New York, Viking Press, 1981

  Recipe from: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Duck Egg Cake w/Rosemary
 Categories: Cakes, Desserts, Herbs
      Yield: 5 Servings

           Unsalted butter or duck fat,
           - for greasing
      4 lg Duck eggs
    3/4 c  Sugar
      3 tb Olive oil
      7 tb Duck fat; melted
      2 tb Minced fresh rosemary
  1 1/2 c  Cake flour
      1 tb Baking powder
           Healthy pinch of kosher
           - salt

  Preheat the oven to 325oF/163oC. Grease a 9" loaf pan with
  butter.

  Crack the duck eggs into a large bowl, add the sugar, and
  beat with a whisk until well combined and slightly frothy.
  Drizzle in the oil and duck fat while stirring the
  mixture. Once the fat is well incorporated into the
  mixture, sprinkle the rosemary on top.

  In a second bowl, whisk together the flour, baking powder,
  and salt. Using the whisk, stir the flour into the egg-fat
  mixture until combined.

  Pour the batter into the prepared pan and bake for 50
  minutes. Stick a toothpick into the center of the cake,
  and if it comes out clean, the cake is ready. If not, bake
  for another 10 minutes.

  Let the cake cool in the pan on a cooling rack for 5
  minutes, then turn it out onto the rack. Slice and eat
  warm or at room temperature.

  by Hank Shaw; Duck, Duck, Goose

  Epicurious | October 2013

  Yield: Makes 1 loaf cake; serves 4 to 6

  MM Format by Dave Drum - 21 October 2013

  Uncle Dirty Dave's Archives

MMMMM

... All these doughnuts and not a cop in sight. -- Plucky Duck

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